Eden’s Spring Lineup: Guest Chefs, Spanish Wine Dinner & More

As the days grow longer, Eden, Avondale’s greenhouse-driven restaurant led by Chef-Partner Devon Quinn, announces a spring season defined by collaborations and a deepened commitment to environmental stewardship. 

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Eden’s All-Star Sandwich Series: Limited-Run Collaborations with Culinary Legends

First launched in 2025 with chefs like Ina Pinkney and Jake Potashnick of Michelin-starred Feld, Eden’s Sandwich Series continues with a rotating lineup of chefs. Each month, a new collaborator joins Chef Devon Quinn in the Eden kitchen to craft a limited-edition sandwich that reflects the restaurant’s ingredient-driven approach alongside each chef’s distinct culinary perspective.

Available during weekday lunch and weekend brunch, current and upcoming collaborations include:

• MARCH: D’Andre Carter (Soul & Smoke): Soul & Smoke Wood Fired Ham & Cheese Melt ($23). Hickory and cherry wood-smoked Niman Ranch ham, Roth Käse Grand Cru Gruyère, and Werp Farms ruby streaks mustard greens on a house baguette with Mick Klüg Farm cherry mostarda. A portion of proceeds supports the Soul & Smoke Foundation, combatting local food insecurity.
• APRIL: Andrew Zimmerman (Previously of Sepia and Proxi): “Chả Cá–Style” Fried Whitefish Bánh Mì. Turmeric-marinated, crispy fried whitefish layered on a bánh mì roll with carrot-daikon pickle, cucumber, Kewpie mayonnaise, Maggi seasoning, fresh herbs, and trout roe.
• COMING SOON: May welcomes Chef Jacob Saban (Coda di Volpe) for a Southern Italian panino riff, followed by Chef Rishi Kumar (Mirra) in June, showcasing his signature Mexican-Indian perspective. In July, Eden will partner with Steve Freeman of Nichols Farm on a peak-harvest collaboration, followed by Chef Tony Mantuano in August. Additional collaborators will be announced throughout the year.

Mother’s Day at Eden: A Spring Brunch to Celebrate

On Sunday, May 10, Eden will offer a special Mother’s Day brunch, featuring a selection of a la carte specials alongside the restaurant’s regular brunch menu.

Highlights include an Avocado Toast with Beet-Cured Salmon; a Seafood Chopped Salad with lobster, poached shrimp, avocado, green chickpeas, peppadew peppers, Castelvetrano olives, radishes, and green goddess remoulade; and a classic Shrimp Cocktail.

Curated floral bouquets will be available for purchase, offering a thoughtful, no-fuss gift option for those celebrating the occasion.

Reservations are available via OpenTable.

A Taste of Spain: One-Night-Only Spanish Wine Dinner with Chef Devon Quinn

On Wednesday, May 20, Eden becomes a gateway to the Iberian Peninsula for an immersive, one-night-only Spanish wine dinner. Shaped by Chef-Partner Devon Quinn’s recent travels through Spain’s markets, coastal towns, and heritage vineyards, the evening serves as a culinary travelogue celebrating regional traditions and the spirit of communal dining.

Opening at the bar with a tapas-style reception, guest will enjoy a welcome apéritif and tableside Iberico ham carving station, alongside an assortment of seasonal small bites, before moving into a seated, four-course communal dinner.

The menu centers on a rare lineup of sparkling, white, and red estate-grown selections from Can Bas, a historic winery in the Penedès region of Catalonia. Known for organic, terroir-driven bottles that are seldom poured in the United States, the Can Bas portfolio reflects a philosophy of environmental stewardship and ingredient-focus that closely aligns with Eden’s own.

Menu highlights include:

• Course One: Patatas Bravas with roasted tomato sauce; Octopus Toast with saffron aioli; and a Tortilla Española with spring onion and asparagus.
• Course Two: Seared Yellowfin Tuna with white gazpacho and pickled green strawberry.
• Course Three: Braised Spring Lamb with traditional romesco and fava beans, and a bright finish of preserved citrus.
• Dessert: Mel i Mató, featuring house-made goat ricotta with spruce-fermented honey and bee pollen.

Bespoke cocktail and mocktail offerings will bookend the evening, including a palate-cleansing surprise incorporating seasonal elements from Chef Quinn’s fermentation program. Tickets are $90 per person and can be purchased through OpenTable.

The TPG Standard: Eden’s Eco-Impact and Circular Infrastructure

As one of the Midwest’s most sustainable dining destinations, Eden treats environmental stewardship not as a seasonal initiative but as a guiding principle embedded in its day-to-day operations. The Avondale restaurant serves as a flagship expression of The Paramount Group’s broader sustainability framework, where composting, food recovery partnerships, responsible sourcing, and circular kitchen practices work together to reduce waste while supporting regional farmers and producers.

In January and February 2026 alone, the organization diverted 18,955 pounds of waste from landfills through composting — an amount equivalent to saving 852 gallons of gasoline and offsetting approximately 18,803 miles of driving.

With Earth Month approaching, Eden is sharing a snapshot of the progress these ongoing efforts continue to make. 

From the Greenhouse: What’s in Season at Eden

At Eden, the menu evolves alongside the seasons and often begins just steps from the kitchen. Through Chef-Partner Devon Quinn’s on-site greenhouse program, specialized herbs, micro-greens, and rare crops move directly from soil to plate, providing a hyper-local foundation for the restaurant’s ever-changing seasonal menu. 

This spring, the kitchen is highlighting a range of greenhouse-grown ingredients alongside produce sourced from regional partner farms, reflecting Eden’s continued focus on hyper-seasonal cooking and thoughtful sourcing.

Seasonal highlights currently appearing on the menu include:

• Forced Rhubarb — Sourced from Partially Drifted Farm in Wisconsin, this winter-forced rhubarb is grown in darkness for a tender, vibrant result. It is currently featured in a Rhubarb & Custard Danish with purple shiso-poached rhubarb and goat milk jam, with additional savory applications in development for upcoming menu changes.
• Ruby Streaks Mustard Greens — A fleeting spring crop, these peppery greens are grown on-site and currently featured across the menu in dishes like the Wood Grilled Spanish Octopusand March’s Soul & Smoke Wood Fired Ham & Cheese Melt.
• Ramps — A hallmark of early spring, ramps are preserved through techniques such as lacto-fermentation, allowing their distinctive flavor to carry through the summer across a range of dishes.

Additional seasonal dishes and greenhouse ingredients will continue to evolve throughout the spring as new crops come online.